Ingredients
2 medium zucchini (about 500g)
1 1/2 teaspoons salt, divided
3/4 cup (90g) all-purpose flour (or tip "00" flour, if preferred)
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1/2 teaspoon black pepper
Vegetable oil, for frying (around 4 cups), of until about 2cm deep in pot

Instructions
1. Prep the Zucchini: Wash and dry the zucchini. Using a sharp knife or mandoline, thinly slice the zucchini into rounds, approximately 2mm thick.
Transfer the sliced zucchini to a large colander, and toss with 2 teaspoons of salt. Let them drain over a bowl for 30 minutes to remove excess moisture. This helps prevent the zucchini from becoming soggy when fried.

2. Make the Coating: While the zucchini drains, prepare the dry coating mixture in a shallow bowl. Combine the all-purpose flour, garlic powder, onion powder, paprika, and remaining 1/2 teaspoon of salt. Mix everything well to ensure even distribution of the spices.

3. Heat the Oil: In a large pot or Dutch oven, heat enough vegetable oil (around 4 cups) over medium heat until it reaches 175°C (350°F). You can test the oil temperature by dropping in a small piece of batter; if it sizzles and floats to the surface, the oil is hot enough.

4. Coat and Fry the Zucchini: Pat the drained zucchini slices dry with paper towels to remove any remaining moisture. Working in batches to avoid overcrowding the pan, dredge the zucchini slices in the flour mixture, ensuring they are evenly coated. Gently shake off any excess flour.

5. Fry Until Golden Brown: Carefully add the coated zucchini slices to the hot oil. Fry for around 2-3 minutes per side, or until golden brown and crispy. Don't overcrowd the pan, as this can lower the oil temperature and result in greasy zucchini.

6. Drain and Serve: Once golden brown, remove the fried zucchini from the oil using a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil. 

7. Serve immediately with a squeeze of lemon juice or a side of tzatziki for dipping, if desired.

Tips:

• Use a mandoline for even and consistent slicing of the zucchini.

• Don't overcrowd the pan when frying to maintain the oil temperature and ensure crispy results.

• Adjust the amount of paprika for your desired level of spice.

• Leftover fried zucchini can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 200°C (400°F) for a few minutes to crisp them up again.